Cold weather is still calling for soup. Try this light, vegan one based on Jerusalem artichokes.
Vegeware or do you identify as a climatarian? This might mean you might not be committed to vegetarianism, but are committed to doing your part by being vege “aware”.
Here’s a great vegetarian recipe with in season Jerusalem artichoke to help you cut some meat out of your diet: What I particularly like about this soup is that the usual potato for making it “hearty” is absent. Instead, ground almonds thicken it slightly, leaving room for the chokes to shine through with lightly spicy flavors. And if you love soup, also see our spinach and mushroom soup recipe here.
Jerusalem artichokes look nothing like an artichoke
Jerusalem artichokes are tubers with scaly, pink and brown peels and have nothing to do with Jerusalem or with artichokes. The name apparently comes from the Italian girasole, sunflower, because its flowers resemble those of sunflowers. Eventually the word became Jerusalem to English-speakers. Its taste does resemble that of artichokes. Recently some people have begun calling it “sunchoke,” hoping to help identify this poor vegetable properly.
But it’s been called Jerusalem Artichoke for so long, it seems unlikely to change. If you are considering a soup, also maybe try our vegan chickpea and artichoke salad, to round out the soup.
Jerusalem Artichoke Soup Recipe
Ingredients:
2 tablespoons olive oil
2 medium onions, diced
1 clove garlic, minced
750 grams – 1 -1/2 lb. Jerusalem artichokes , peeled and cut into 3/4-inch chunks
4 cups vegetable broth
12 blanched almonds
2 tablespoons water
1 pinch powdered saffron
Juice of ½ lemon, plus more to taste
2 tablespoons chopped fresh Italian parsley, including stems
Place a heavy pot or Dutch oven over low heat. Add olive oil and onions. Cover and sauté about 20 minutes, stirring occasionally, to sweat and soften onions.
Add garlic and Jerusalem artichokes. Increase heat to medium. Sauté, uncovered, for several minutes.
Add broth, plus salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
Using a spice grinder or food processor, coarsely grind almonds and mix with 2 tablespoons water. Add mixture to soup.
Add saffron and lemon juice, whisking to blend thoroughly. Heat through. Taste and adjust seasoning with salt and lemon juice.
Serve piping hot, garnished with fresh parsley, and enjoy!
More delicious soup ideas for these winter evenings:
Photos by Miriam Kresh
Author: Miriam Kresh
Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.
